WW Kung Pao Shrimp

Photo by Gwen B.
Adapted from weightwatchers.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from weightwatchers.com

Ingredients

  • Tbsp reduced-sodium chicken broth

  • 2

    Tbsp balsamic vinegar

  • 1

    Tbsp low sodium soy sauce

  • 1

    tsp cornstarch

  • 2

    tsp sugar

  • 1

    tsp toasted sesame oil

  • 2

    Tbsp peanut oil, or vegetable oil

  • 1

    Tbsp minced garlic

  • 1

    Tbsp ginger root, minced

  • 1/2

    tsp crushed red pepper flakes

  • 1

    pound(s) uncooked shrimp, (large) peeled, deveined and patted dry

  • 3

    cup(s) uncooked sugar snap peas, strings removed

  • 3/4

    tsp table salt

  • 2

    medium uncooked scallion(s), chopped

Directions

In a small bowl, combine broth, vinegar, soy sauce, cornstarch, sugar and sesame oil. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic, ginger and red pepper flakes, and stir-fry 10 seconds or until fragrant. Push garlic mixture to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating garlic mixture, until shrimp is lightly browned but not cooked through. Add sugar snaps and sprinkle on salt, and stir-fry 30 seconds or until just combined. Add scallions, restir broth mixture, swirl into wok and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp. Yields 1 1/4 cups per serving. Notes If you prefer just a hint of heat reduce the red pepper flakes to 1/4 tsp. Use a shrimp deveiner to quickly peel and devein shrimp. Be sure to pat shrimp dry with paper towels to prevent your stir-fry from turning into a soggy braise.

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